Turkey Ismet Saz who introduced Beef Wellington, this will make calls in the mastery of flavor and dedicates Wednesday evening by The Beef Wellington, Steeve. For those who love or wonder about the delicious taste of Beef Wellington, The Steeve brings this delicious taste to your table with a wonderful presentation.
All materials used in The Steeve are brought exclusively from where they are best grown. Among the ingredients preferred by the chef are coriander, anise, juniper, cardamom, saffron, ginger, celery stalk, mango, pineapple, avocado. Bread is specially made with 10-year-old sourdough. Chef İsmet Saz reveals his assertion by interpreting all the flavors in the menu with innovative cooking techniques and quality local ingredients. Crab is specially brought from Dalyan, Shrimp Iskendur, Mersin, Oyster from France. The Steeve with its new decoration
The decoration of The Steeve, whose brand and space design was made by “kitchen-ist”, was renewed like its menu. The tattoo designs of Chef İsmet Saz, consisting of Aztec patterns, were reflected in The Steeve’s decoration. In The Steeve, where the patterns representing the Aztec pyramids are embroidered on the walls, the products used in the tables are carefully selected in the simple, peaceful but extremely elegant decoration. While Paşabahçe Nude is preferred for glasses and Jumbo for cutlery, the ceramics are specially produced by Çanakkale Seramik. The plates drawn by Chef İsmet Saz belong to ceramic artists Defne Samman and Keramikos.
